Grilled sea bass with crushed olive potatoes, pesto and tomato confit – by Anna Miller

INGREDIENTS

(serves one)

300ml fish stock
100ml white wine
2 shallots, chopped
Saffron
75g new potatoes
2tbs olive oil
Maldon salt and white pepper
175g sea bass
1tbs lemon juice
10g black olives, chopped
1 garlic clove, crushed
1 large vine tomato, diced
2tbs pesto
1 basil leaf, deep-fried

METHOD

Put the fish stock, 75ml of white wine, one of the shallots and saffron in a pan and reduce by half. Warm the cooked and lightly crushed potatoes in a pan with olive oil and seasoning.

Brush the sea bass with lemon juice and olive oil, then sprinkle with salt and pepper. Grill the fish for three to four minutes until the skin is crispy, then finish in a hot oven for four to five minutes.

Sweat the remaining shallot, garlic and tomato in a pan with olive oil and the remaining white wine and remove from the heat when just cooked.

Warm the pesto. To serve, arrange the potatoes on a plate in a 3cm ring. Place the fish on top and brush with a mix of lemon and olive oil.

Finish with saffron stock, tomato confit and drizzled pesto. Put the basil leaf on top.

Anna Miller